Improving the Liking and Consumption of Protein Rich Foods in Older Adults Through the Use of Culinary Spices
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 100
- 试验地点
- 2
- 主要终点
- Protein consumption at lunch test meal
研究概览
简要总结
To evaluate whether or not high quality protein intake from a mixed meal can be increased by using culinary herbs and spices to increase flavor intensity and food item liking in older adults.
详细描述
There are two specific aims:
- To assess whether healthy older adults ≥60 years are able to consume 1.2g/kg/BW of high quality protein (the suggested requirement for older adults) in a single meal (lunch, accounting for approximately 30% of total daily energy intake).
- To assess whether protein intake at a single meal is increased by enhancing the flavor intensity and perceived liking of the protein rich food using culinary herbs and spices.
The hypothesis is that it is feasible to meet the suggested increased protein requirement for older adults of 1.2 g/kg/BW (Baum et al.) (at 30% of daily energy/meal) in a single meal and that addition of culinary spices results in greater perceived flavor intensity and liking and greater intake compared to a meal prepared with only salt and pepper.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Other
- 盲法
- Double (Participant, Investigator)
盲法说明
Test meal items will be identical except for the addition of culinary spices. Meals will be prepared by Nutrition Core Laboratory staff who have no contact with participants. Meals will be coded and given to study staff to serve to participants. Entree appearance may differ due to presence of culinary herbs (green specks) and may have different aroma. However, the PI will not be present during meal testing and thus will be masked.
入排标准
- 年龄范围
- 60 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- 未提供
排除标准
- •Diagnosed taste or sensory disorders that would prevent evaluating the food
- •Known eating disorders
- •Allergies to the test food/ingredients (including herbs and spices)
- •Medications or medical conditions that may adversely affect taste (e.g., dysgeusia)
- •Inability to complete the protocol
- •Dietary restrictions re. test meal items/ingredients (e.g., prescribed low salt diet)
- •Dislike of the particular food items or herb/spices to be served in the test meals
结局指标
主要结局
Protein consumption at lunch test meal
时间窗: 45 minute test lunch meal on either visit one or visit two (spice or no spice in random order)
Grams of protein consumed per kg body weight at lunch test meal. Grams of protein consumption will be determined from the amount of each food item consumed multiplied by the protein density (g protein per gram food item) of each item. Amount consumed will be determined by subtracting the weight of any food item not consumed from the weight of each food item provided. Protein density will be determined by calculating the grams of protein 100 grams of food item using ingredient information for the entree and the U. Minnesota Nutrition Data System (NDS) tables for protein content of ingredients, NDS tables for grapes and using manufacturer's information for the whole wheat crackers. Body weights will be measured at the beginning of visit one to the testing center using a calibrated body weight scale.
次要结局
- Subjective liking of protein entree and entire meal(At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order))
- Subjective appetite ratings following lunch test meal(At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order))
- Subjective rating of flavor intensity of lunch entree and overall meal(At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order))